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Banana Pancakes with Berries

 Banana Pancakes with Berries
Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."
4 ServingsPrep: 10 min. + chilling Cook: 10 min.

Ingredients

  • 2 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • Whipped cream, optional

Directions

  • In a bowl, combine the strawberries, sugar and vanilla. Cover and
  • refrigerate for 8 hours or overnight.
  • For pancakes, combine the flour, sugar, baking powder, baking soda
  • and salt in a bowl. Combine the egg, buttermilk, oil and vanilla;
  • stir into dry ingredients just until moistened.
  • Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle;
  • place 5-6 banana slices on each pancake. Turn when bubbles form on

2 of 2

Banana Pancakes with Berries (continued)

Directions (continued)

  • top; cook until second side is golden brown.
  • Serve with strawberries and whipped cream if desired. Yield: 4
  • servings.
Nutritional Facts: 1 serving (2 each) equals 414 calories, 9 g fat (2 g saturated fat), 56 mg cholesterol, 635 mg sodium, 75 g carbohydrate, 4 g fiber, 8 g protein.